We’ve been getting more and more questions about whether our coffee is mold free. The topic of mycotoxins in coffee, and mold free coffee have blown up recently, largely due to discussion by social media influencers. As transparency has always been one of our values, we decided it’s time to address these concerns. Read on to learn more about mold and mycotoxins in Carrabassett Coffee, and whether you should be worried (or not!)
Our coffee distributor sent us some really great information regarding this subject. Read our summary below.
What Are Mycotoxins?
Mycotoxins are a byproduct of certain molds or fungi. They are very common in all agricultural genres but typically do not exist in harmful amounts by the time the foods make it to the public because the World Health Organization and the FDA have set strict limits to keep mycotoxin exposure as low as possible. Though almost 200 types of mycotoxins exist in the world, only two exist in coffee. They are both byproducts of a fungus that results from rotting vegetation.
Why Carrabassett Coffee is Likely to be Mold Free
There are industry standards required to call a coffee “Specialty”, and some of the same practices that produce Specialty coffee also inhibit the growth of mold and funguses.
That being said, fermentation is an essential part of coffee processing (removing the coffee bean from the coffee cherry). However, when done properly, this is an extremely controlled situation and should not produce mycotoxins.
Specialty coffee farmers, coffee millers (who process the coffee), coffee exporters, and coffee roasters are all extremely aware that mold is something to be concerned about. We all work very hard to ensure we are producing mold free coffee. (This is just one of many reasons why we only roast Specialty quality coffee beans here at Carrabassett Coffee Company: because in the coffee world, “specialty” or “high-quality” basically mean mold-free.) Through enforcement of processing standards at the coffee mills and closely monitored storage conditions, mold and fungi growth is discouraged, leading to mycotoxin-free coffee.
How We Prevent Mycotoxins in Coffee
Coffee beans are the seed of a fruit called the coffee cherry. Coffee cherries, being a fruit, are full of juices and sugars and to remove the bean from the fruit, a fermentation process is required. This is when mycotoxin development would most likely occur. Controlling conditions that allow mold and fungus to grow is the #1 way to prevent mycotoxin development. There are two key places (along the journey from bean to cup) where this is most important: during production, and in storage.
During Processing and Drying:
Improper drying is the biggest cause of mold growth in coffee. So, how do coffee millers make sure the coffee cherries/ beans don’t get moldy?
- Coffee cherries are turned frequently and regularly to help them dry evenly
- They test the PH levels to confirm fermentation is happening to standards
- Contaminants are kept away from drying patios, so they can’t introduce foreign fungi or molds
- Moisture content of the fruit and beans is reduced to 10-13%
- Moldy lots of coffee cherries, or green coffee beans are rejected and discarded early in the process
During Green Coffee Storage
After processing, when the green coffee beans are dried (at about 10-13% moisture content), proper storge is the only way to prevent mold growth. What does our distributor do, and what do we do, here at Carrabassett Coffee Company, to ensure our coffee is mold-free?
- We all keep (bagged) green coffee beans off the ground
- We all store all of our coffee indoors, in areas with heating and air-conditioning to avoid temperature and humidity changes
Does Roasting Kill Mold and Mycotoxins?
Coffee roasting temperatures are high enough to kill molds, but not mycotoxins, so preventing mold-growth earlier in the coffee’s lifespan is key.
That being said, even if a coffee did have some mycotoxins present, they would likely not be in amounts large enough to be harmful. The World Health Organization estimates that in order to reach a typical person’s weekly mycotoxin limit of over “100 negatives per kilogram of bodyweight per week”, that person would need to drink approximately 200 cups of coffee per day. Even if you drink 4 cups of coffee a day every day, and all of that coffee is “contaminated” with mycotoxins, you’d still only hit about 2% of your limit. Which is reassuring, especially when you remember that Specialty coffee and moldy coffee are pretty much mutually exclusive due to the processes and limitations required to call a coffee “Specialty” in the first place.
(And it’s even more reassuring when you remember that Carrabassett Coffee Company only roasts the highest quality, Specialty green coffee beans!)